I am obsessed with muffins and I'm always on a quest to create the perfect muffin with the most perfect top! I think I might have done it. These blackberry cobbler muffins aren't too sweet as they're made with coconut sugar, but the crumble topping is what makes them over the top. You get a little sweet crunch with every bite!
muffin ingredients (makes 12 muffins):
2 C spelt flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all-spice
1/2 tsp sea salt
1 tbsp ground flax
3 tbsp water
1 C coconut sugar
1 C almond milk
2 tsp vanilla extract
2 cups fresh blackberries
crumble topping ingredients (optional):
1/3 C rolled oats
2 tbsp coconut sugar
2 tbsp earth balance buttery spread
In a small saucer mix 1 tbsp ground flax with 3 tbsp water and whisk together. Place this in the fridge for 15 mins to allow it to thicken.
In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, all spice, and sea salt. Stir with a fork until well combined.
In another mixing bowl whisk together coconut sugar, almond milk, vanilla extract, and thickened flax mixture until smooth. Add wet ingredients to the dry ingredients and combine until just mixed.
I prefer to oil a muffin pan with a light coating of coconut oil, but you could also use a non-stick spray or paper liners. Spoon a tablespoon of batter in the bottom of each cup. The secret to not smashing fresh blackberries in the batter and messing up what will be a perfect muffin is to strategically place the blackberries within the muffin batter. Place 2-3 blackberries in the middle then spoon another tablespoon or so of batter over top and place more blackberries on top.
To make the crumble topping put cold earth balance, rolled oats, and coconut sugar in a small bowl and crumble together with your fingers until it's well combined. Sprinkle about 1/2 tbsp on top of each muffin. Bake for approx. 18 min at 375F.